Karina and Guillaume Lefèvre took over Domaine de Sulauze in 2004, and immediately transitioned to organic farming, quickly adding in biodynamic practices as well. Today, in addition to grapes, Guillaume and Karina also grow olives, chickens and pigs, plus grains used for the breads they bake in an ancient oven, barley and hops for their brewery, and have a vast vegetable and herb garden. They truly walk the walk when it comes to living sustainably. Theirs is a studied and somewhat complex method for making rosé. The Vermentino, Grenache, Cinsault and Mourvèdre are all direct-pressed, while the Syrah juice is run off (called saignée). All the juice co-ferments, with each new day’s fruit innoculated with the ferment from the previous day’s tank. The wine is bottled in March following the vintage, without filtration and a tiny amount of SO2. While the production method might be unusual, this is classic Provençal rosé. Pale orangey-pink, notes of peach, blood orange and strawberry, with some bitter notes to offset the sweet fruit – it kind of reminds me of Aperol or Campari. Delicious and clean, for elevated, headache-free day drinking and poolside sipping. #roséallday